Pound the chicken breasts with a meat tenderizer. Put the flour onto a plate and place each chicken breast into the flour, flipping it over so that both sides are covered.
In another freezer bag, add the mushrooms, finely diced shallots, 1/2 of the rosemary, wine, and the heavy cream. Take out the excess air and seal. Staple the bags together above the seal and freeze.
Serve over angel hair noodles or with rice and a side of vegetables. Asparagus goes beautifully with this meal.